Sherry Flip

The American Bar-Tender by E. A. Simmons (1874, p.8)

1. Beat the egg very thin.
2. Mix with the sugar, sherry, and fine ice.
3. Strain into a small glass and grate nutmeg on top.

Garnish: Nutmeg

Ice: Fine ice

Bartender's Manual by Theodore Proulx (1888, p.21) — Theodore Proulx 1888

1. Add the egg, ice, sugar, and sherry to a mixing glass.
2. Shake well and strain into a stem champagne glass.
3. Finish with nutmeg if desired.

Garnish: Optional nutmeg

Ice: Lumps of ice

Summary

A clean late nineteenth-century sherry flip preserving the family in its classic short bar form.

This is a useful control version because Proulx presents it in an uncomplicated, recognisable form. It helps anchor later variants that grow richer or more eccentric.

The stem-glass service and optional nutmeg keep the drink squarely in classic flip territory.

Compared with Egg Nogg, this is shorter, wine-led, and more clearly an after-dinner drink than a milky restorative.

Cocktail Boothby's American Bar-Tender by Wm. T. Boothby (1891, p.24)

1. Shake the ingredients thoroughly with ice.
2. Strain into a small cut glass and grate nutmeg on top.

Garnish: Grated nutmeg

The sherry branch matters because it keeps fortified wine active inside a family later remembered more narrowly as spirit-based.

The drink is still a classic whole-egg flip despite the wine base.

Modern American Drinks by George J. Kappeler (1895, p.65) — George J. Kappeler 1895

1. Break a fresh egg into a mixing-glass.
2. Add the sugar and fill the glass half-full of fine ice.
3. Add the sherry, shake well, strain into a fancy bar-glass, grate a little nutmeg on top, and serve.

Garnish: Grated nutmeg

Nose

Sherry and nutmeg create a soft warming aroma.

Palate

This is a fortified-wine flip in mature bar-manual form, smoother and softer than the spirit-led variants.

Finish

The finish is nutty, sweet, and gently spiced.

Summary

A canonical sherry flip preserving the wine-led side of the family.

Anleitung zur Bereitung Amerikanischer Eis-Getraenke by The Continental Bodega Company (1898, p.6) — Anleitung Amerikanischer Eis-Getraenke 1898

1. Shake egg, sugar, cracked ice, and sherry well in a shaker, strain into a glass, sprinkle nutmeg over, and serve.

Garnish: Nutmeg

Ice: Cracked ice

The Cocktail Book a Sideboard Manual for Gentlemen (1901, p.61)

1. Fill a mixing glass half full with shaved ice and add the sugar, sherry, and egg.
2. Shake well, strain into a star champagne glass, and grate nutmeg on top.

Garnish: Grated nutmeg.

Ice: Half glass shaved ice

This is a useful private-house checkpoint for the sherry flip as a real late survival form.

The stemmed serving glass keeps it aligned with the book's cold-flip service pattern.

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.93)

1. Shake the sugar, fresh egg, cream, and sherry wine well in a shaker.
2. Strain into a fancy stem glass, grate a little nutmeg on top, and serve.

Garnish: Nutmeg.

Daly's explicit restorative framing makes this a useful cold nourishing-flip checkpoint.

The cream moves it toward the nogg line while keeping flip service.

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.100)

1. Shake well, pour into a star-glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Jack's Manual by J. A. Grohusko (1910, p.79)

1. Shake the powdered sugar, sherry wine, fresh egg, and cracked ice well together.
2. Strain and serve, adding nutmeg if desired.

Garnish: Nutmeg if desired

Ice: Cracked ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.34)

1. Shake the egg, sugar, shaved ice, and sherry well, strain into a flip or fancy bar glass, grate nutmeg on top, and serve.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.41)

1. Shake well, strain into a fancy glass, and finish with nutmeg on top.

Garnish: Nutmeg

Ice: Fine ice

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.27)

1. Fill a large mixing glass half full of fine ice and add the egg, bar sugar, and sherry.
2. Shake, strain into a stem wine glass, and serve with nutmeg on top.

Garnish: Nutmeg

Ice: Fine ice

Julian's Recipes by Julian Anderson (1919, p.6)

1. Shake the egg, sugar, shaved ice, and sherry until thoroughly mixed.
2. Strain into a fancy bar glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Shaved ice

Down the Hatch by "Paul" (1920, p.26) — Down the Hatch 1920

1. Shake well and strain into thin glass.
2. Serve with nutmeg.

Garnish: Nutmeg

Ice: 0.5 scoop broken ice

This matters because it preserves a fortified-wine dairy flip branch still clearly active in 1920.

The milk-and-yolk structure remains the defining feature here.

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.80) — Harry of Ciro's 1923

1. Shake well together and strain into small wine glass.
2. Grate nutmeg on top.

Garnish: Grated nutmeg

This matters because it preserves a stripped-down sherry flip in the 1923 London hotel-bar layer.

About Town Cocktail Book by Joe Fitchett (1925, p.22) — Morning Pick-Up

1. Shake well together and strain into a small wine glass.
2. Grate nutmeg on top.

Garnish: Grated nutmeg

This matters because it preserves the morning-pick-up framing around the simple sherry flip in a 1925 social source.

L'Art du Shaker by Dominique Migliorero (1925, p.62)

1. Shake hard, strain into a flip glass, dust with nutmeg, and serve.

Garnish: Nutmeg

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.72) — Barflies 1927

1. Shake well together and strain into a small wineglass.
2. Grate nutmeg on top.

Garnish: Grated nutmeg

This matters because it keeps the compact sherry flip line alive in late interwar hotel-bar service.

El Bar Americano en España by Pedro Chicote (1927, p.108)

1. Shake very well, dust with cinnamon, and serve in a cocktail glass with straws.

Garnish: Cinnamon and straws

Cocktails by Pedro Chicote (1928, p.280) — Jerez

1. Shake very well, dust with cinnamon, and serve in a cocktail glass with straws.

Garnish: Cinnamon

Ice: 2 or 3 pieces ice

This matters because it preserves a straightforward sherry-led flip checkpoint in Chicote.

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.171)

1. Shake well and strain; serve with powdered cinnamon on top.

Ice: Cracked ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.86)

1. Shake, strain, and grate nutmeg on top.

The Artistry of Mixing Drinks by Frank Meier (1936, p.63)

1. Shake with ice, strain into a double cocktail glass, and serve.

Garnish: Optional grated nutmeg

Ice: Ice

Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.79)

1. Make as for the Brandy Flip, substituting sherry for brandy.
2. Finish with grated nutmeg.

Garnish: Grated nutmeg